Many of you know that I LOVE banana bread. It may have something to do with the fact that we always have spotted bananas on our counter. If they don’t get eaten or tossed in the freezer for smoothies, they get mashed up for banana bread. I’m always trying new recipes and tossing in new ingredients. I love to see what flavor combinations I can come up with and I think this one is a winner!
It’s moist, flavorful and perfect for spring and summer. Since I had been doing a dairy-free diet this banana bread just happens to use coconut oil and coconut milk to replace the buttermilk and butter. Feel free to use whatever you’d like, but I’d suggest adding a few drops of coconut extract if you go the dairy route. So are you ready to get started?!
First things first, we’ve got to cream the coconut oil and the sugar until it gets light and fluffy. That way the bread can rise nicely and the crumb is light and tender. Next add your egg and vanilla (and coconut extract if you’re not using coconut-based products), mix just until the egg is incorporated and then stop. Whisk up your dry ingredients, mash your ripe and spotted bananas and combine the coconut milk and lemon juice. Add your banana to the mixing bowl, then slowly alternate adding the dry ingredients with your wet mixture. Mix until it forms a lumpy batter but be careful not to over do it! Lumpy batters make the best baked goods! Gently fold in the coconut and pineapple, pour into the prepared loaf pan and pop it in the oven to bake.
If you don’t mind the coconut and pineapple getting a little toasty on top don’t worry about covering it with foil at the 30 minute mark. Once the bread is baked, remove it from the oven and let it cool for 30 minutes in the pan. Once you turn the loaf out of the pan you can slice it up and enjoy it! I think you’re really going to love this tropical banana bread. It’s incredibly moist and has the flavor of a tropical island drink. The coconut milk, coconut oil, shredded coconut and diced pineapple, help create a piña colada taste that can’t be beat!
- 1¼ c. all-purpose flour
- ½ c + 2 tbsp. sugar
- 1 large egg
- 1 c. very ripe bananas
- ¼ c. coconut milk + ¾ tsp. lemon juice
- ¼ c. coconut oil
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. vanilla
- ½ c. coconut flakes (sweetened or unsweetened)
- ⅓ c. pineapple, chopped (fresh or canned)
- Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees. Lightly butter & flour (spray or line with parchment) the bottom of 1 loaf pan, set aside.
- In the bowl of a stand mixer, cream coconut oil and sugar until light and fluffy, about 2 minutes. Add egg, beating until incorporated.
- Mash bananas on a plate using a fork. With mixing speed on low, add bananas and vanilla, beat until smooth.
- In a small mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, alternate dry ingredients and the coconut milk/lemon mixture (this will help prevent the batter from clumping up). Mix until just combined. Remove from stand and gently fold in the coconut and pineapple.
- Place in oven and bake for approximately 50-60 minutes, or until a cake tester inserted into the center comes out clean, and the top is golden brown in color (if the top is getting too dark, place a sheet of foil over the loaf and continue baking until the bread is fully baked). Remove from oven and let cool for 30 minutes, then loosen the sides of the loaf and remove from pan onto wire rack. Let cool completely (about 30 additional minutes) before storing.
-All-purpose flour can be substituted for whole wheat flour.
-Makes 1 (9x5) loaf.
Recipe Source: Life Made Simple